3 4-ounce cans whole green chiles
1/2 lb. sharp cheddar cheese, grated
1/2 lb. Monterey jack cheese, grated
2 large eggs
1 cup half & half
1/3 cup flour
1 14-ounce can enchilada sauce
1 6-ounce can tomato sauce
Preparation:
Split open chiles, remove seeds, rinse and drain on paper towels. Mix cheeses, reserve 1/2 cup for the topping.
Beat half & half, flour, and eggs until smooth. Whisk together enchilada sauce and tomato sauce.
Make alternate layers of cheese, chiles and egg mixture in 1 1/2 quart casserole, or 4 individual casseroles. Pour tomato/enchilada sauce mixture over top and top each casserole with remaining cheese.
Bake at 350° for 1 hour.
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